|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager (CFPM) on site during inspection. PIC for today's inspection is not a CFPM |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed multiple food employees wash hands and recontaminating hands before drying hands. Food employees washed with soap, rinsed in water, then turned off faucet without using the paper towel as a clean barrier to turn the faucet off. CDI - educated proper cleaning procedure for hand washing and using the paper towel as a barrier to turn off faucet without recontaminating.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees don gloves without washing hands. CDI - instructed to wash hands before donning gloves.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee not wash hands after handling soiled equipment and utensils when washing in the 3 compartment sink, and then handle clean equipment and utensils without washing. CDI - educated on when to wash after handling dirty equipment and utensils and instructed to rewash equipment/utensils and to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that the food contact surface cutting board/prep board where the food touches does not get clean every 4 hours. PIC states the board gets cleaned every night. CDI - cleaned the board and educated that food contact prep board needs to be cleaned and sanitized every 4 hours. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed lettuce in the flip top cooler stored on top of a paper towel in the container. CDI - removed paper towel from the container and left lettuce in container by itself. Advised to not store product with linens and napkins. |